640 egg dessert recipes

A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.

A big-batch brownie sheet cake made with cocoa, buttermilk, and a hint of cinnamon. The boiled cocoa mixture gives the crumb an intensely fudgy texture. Ice it while warm for a glossy, melt-in finish.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Coca-Cola Cake with Buttermilk and Baked-In Marshmallows recipe

Banana Cream Cake with Strawberry Cream Filling recipe

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

Classic counting cake with foolproof 1-2-3-4-5 proportions: butter, sugar, flour, eggs, and baking powder create a tender vanilla cake that's ridiculously easy to memorize and bake from scratch.

A puffed, soufflé-like baked pudding with semi-sweet chocolate, ground almonds, kirsch, and whole sour cherries. Beaten egg whites give it lift while the cherry brandy brings authentic Black Forest flavor.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Holiday mint log is a light chocolate sponge cake rolled into a classic yule log shape. Separated eggs keep the cake airy enough to roll without cracking, baked in just 12-15 minutes.

Soft, melt-in-your-mouth sugar cookies made with both butter and oil for extra tenderness. Pressed flat with a sugar-dipped glass and baked golden. Makes 6 to 7 dozen.

Soft sour cream drop cookies with apricot preserves baked right into the dough. Brush with warm apricot glaze for a fruity shine. Makes 5 dozen in about 30 minutes.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.